Saulty savarin
Ingredients
150g fresh tomatoes 100g dried preserved tomatoes in oil 2 garlic cloves A handful of fresh basil A handful of pine nuts 150g olive oil 80g seedless black olives 4 eggs 300g whole wheat flour 1 teaspoon of salt 1 tablespoon of baking powder 60g soy milk 150g cottage cheese
Así puedes prepararlo
Peel fresh tomatoes, remove the seeds and cut into small cubes. Cut even small pieces of dried tomatoes and chop the olives.
Chop the garlic clove, basil and pine nuts and mix with a third of oil. Reserve.
Beat the eggs until they are creamy. Then add the rest of the oil and soy milk.
Pour the flour into a large bowl, add the baking powder and the salt. Gradually add the liquid mixture and mix with a spatula.
Incorporate diced tomatoes, shredded cottage cheese, chopped olives and the pesto. Mix well. Pour in the Savarin mould and bake for 50 minutes approximately. Check the baking with a toothpick, if it comes out clean the dough is ready.
